Low Fat Vanilla Cupcakes with Buttercream Frosting
Indulge your sweet tooth guilt-free with these delicious Low Fat Vanilla Cupcakes with Buttercream Frosting! Light and fluffy, these cupcakes are made with wholesome ingredients like unsweetened applesauce and low-fat milk, ensuring a tender crumb without the extra calories. The simple yet luscious buttercream frosting—crafted from creamy unsalted butter, powdered sugar, and a hint of vanilla—perfectly complements the subtly sweet vanilla base. Ready in just under 40 minutes, these delightful treats make a fantastic dessert option for gatherings or a midweek pick-me-up. Perfect for those looking for lighter, homemade baked goods without sacrificing flavor, this easy recipe is sure to impress family and friends alike.
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Recipe Information
Ingredients
- 1.25 cups All-purpose flour
- 1.5 teaspoons Baking powder
- 0.25 teaspoon Salt
- 0.75 cup Granulated sugar
- 0.5 cup Unsweetened applesauce
- 0.5 cup Low-fat milk
- 2 large Egg whites
- 1.5 teaspoons Vanilla extract
- 0.25 cup Unsalted butter
- 1.5 cups Powdered sugar
- 2 tablespoons Low-fat milk (for frosting)
- 1 teaspoon Vanilla extract (for frosting)
Instructions
Preheat your oven to 350°F (175°C) and line a 12-cup muffin tin with cupcake liners.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
In a large bowl, whisk granulated sugar with the unsweetened applesauce until well combined.
Add the egg whites, low-fat milk, and vanilla extract to the sugar mixture. Whisk until the mixture is smooth.
Slowly fold in the dry ingredients from the medium bowl into the wet ingredients, mixing just until no dry streaks remain. Be careful not to overmix.
Divide the batter evenly among the 12 muffin cups, filling each about 2/3 full.
Bake for 16-18 minutes, or until a toothpick inserted into the center of a cupcake comes out clean.
While the cupcakes bake, prepare the buttercream frosting. In a medium bowl, beat the unsalted butter (at room temperature) with a hand mixer or whisk until creamy and smooth.
Gradually add the powdered sugar, 1/2 cup at a time, mixing until well incorporated. Add the low-fat milk and vanilla extract, and beat until the frosting reaches a smooth and spreadable consistency.
Allow the cupcakes to cool completely on a wire rack before frosting them.
Once cooled, spread or pipe the buttercream frosting onto the cupcakes. Serve and enjoy!
Nutrition Facts
Calories |
2217 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 73 mg | 24% | |
| Sodium | 1460 mg | 63% | |
| Total Carbohydrate | 471.0 g | 171% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 346.6 g | ||
| Protein | 28.0 g | 56% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 226 mg | 17% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 433 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
